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September 4, 2009

Beer that travels

Seems like there's a lot of news about beer lately.  Perhaps it's Oktoberfest in the air.  Thank you to Steven H. Sholk for forwarding this piece from the Wall Street Journal.  In Belgium, working with a 1.7 million dollar government grant, scientists are working on improving the shelf life of beer.  A government grant for longer-lasting beer?  Does this fit under nutrition policy?

Revolutionary Ferment: Cooking Up Craft Beer That Travels

LOUVAIN-LA-NEUVE, Belgium -- Sonia Collin, one of the world's leading beer chemists, has spent a life tinkering with recipes, consulting for everybody from mom-and-pop brewers to titan Anheuser-Busch InBev NV.

Now, in a lab in Belgium, a hub of craft brewing where Trappist monks have been fermenting complex beers for centuries, Ms. Collin seeks the specialty brewer's Holy Grail: great beers that keep their taste long enough that they can be shipped, stored and sold around the world without going bad.

Working with the help of a $1.7 million government grant, . . .

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September 4, 2009 in Food and Drink, nutrition policy, Science | Permalink

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